French Sallad

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

three anchovies
a shalot
some parsley ↝ Parsley, raw [Not included in a food category]
two tablespoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
one of oil ↝ Oil, safflower [Fats and Oils]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cold roast or boiled meat in the very thinnest slices ↝ Frankfurter, meat and poultry, cooked, boiled [Sausages and Luncheon Meats]
parsley ↝ Parsley, raw [Not included in a food category]
a few slices of the fat

Instructions (6)

Chop three anchovies, a shalot, and some parsley small.
Put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt.
When well mixed, add by degrees some cold roast or boiled meat in the very thinnest slices; put in a few at a time, they being small, not exceeding two or three inches long; shake them in the seasoning, and then put more.
Cover the bowl close.
Let the sallad be prepared three hours before it be eaten.
Garnish with parsley, and a few slices of the fat.

Original Text

French Sallad.

Chop three anchovies, a shalot, and some parsley small; put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt. When well mixed, add by degrees some cold roast or boiled meat in the very thinnest slices; put in a few at a time, they being small, not exceeding two or three inches long; shake them in the seasoning, and then put more; cover the bowl close; and let the sallad be prepared three hours before it be eaten.

Garnish with parsley, and a few slices of the fat.

Notes

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